John Myers
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Salmon-mascarpone Dumplings on Lemon Fennel Risotto
The perfect salmon-mascarpone dumplings on lemon fennel risotto recipe with a picture and simple step-by-step instructions.
Salmon mascarpone cams
- 500 g Salmon fillet
- 150 g Mascarpone
- Lemon juice
- Nutmeg
- Salt
- 1 Pc. Egg
Lemon fennel risotto
- 300 g Risotto rice
- 1 l Vegetable broth
- 3 tbsp Capers
- 1,5 Pc. Lemon
- 225 ml White wine
- 3 tbsp Olive oil
- 2 Pc. Fennel bulb
- 1,5 Pc. Onion red
- 2 tsp Almond butter
- Olive oil
- Salt and pepper
Crustacean Sauce
- 200 ml Cream
- 2 tbsp Crustacean paste
Salmon mascarpone cams
- Cut the salmon fillet into pieces. Puree with egg white and lemon juice. Then add the mascarpone, egg yolk, nutmeg and salt and mix again. Then chill. To serve, cut out cams with two small spoons.
Lemon fennel risotto
- Dice the onions and fennel. Save the fennel greens. Heat some olive oil and sauté the onions and fennel in it. Add rice until translucent. Deglaze with white wine and reduce. Gradually pour in the vegetable stock and let it boil down again and again while stirring. Reduce to about half a liter and add capers. Finally stir in the almond butter. As soon as the risotto is almost ready, add lemon zest and fennel greens. Season to taste with pepper, salt and lemon juice. Garnish with a little fennel green.
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